Bread furaneol

The experiments have been completed by additional reaction of xylose, fructose and some characteristic sugar degradation products like cyclotene, Furaneol and diacetyl and by thermal decomposition of Ama-dori rearrangement products. It is well knwon that sugars can react with suitable amino compounds very easily. In the course of these reactions sugars are mostly decomposed and brown melanoidins are formed. By-products of these melanoidins are many volatile compounds of characteristic aroma properties. They are also responsible for the well known aromas of heated food like meat, coffee and bread. 

An example of a furanone with methylated hydroxyl in position C-4 is 4-methoxy-2,5-dimethyl-2H-furan-3-one, also known as mesifurane, which is derived from furaneol. (-F)-(R)-Mesifurane (8-163) has a burnt and caramel-Hke odour, but is more subtle and mellow than the odour of furaneol. Mesifurane accompanies furaneol in fruits (such as pineapple, raspberry, strawberry and grape) and other foods. 2,5-Dimethyl-2H-fiiran-3-one, which does not contain the C-4 hydroxy group occurs as a constituent of bread and coffee flavour its odour resembles bread. 

Additional odorous components, such as 3-ethyl-2,5-dimethylpyrazine, biacetyl, 3-methylbutanal, 2-phenylethanal and others are found in dark rye bread. Toasted bread contains the same compounds that carry the aroma of bread crust and crumb. A key component is again 2-acetyl-l-pyrroHne, other major components are methional, 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), ( )-non-2-enal and biacetyl, the odour of which resembles butter. 

Hydroxy-2,5-dlmethyl-2H-furan-3-one (furaneol) Widespread (meat, milk, cheeses, bread, fruits, vegetables) 0.03... 

Furaneol Wheat bread crust Fructose-1,6-bisphosphate 36... 

Two compounds that create the characteristic odor notes in the pleasant aroma of wheat bread crust have been identified as the popcomUke 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine (51). The aroma of the bread crumb portion is principally due to lipid-derived unsaturated aldehydes such as E)-2-nonenal and ( , )-2,4-decadienal, which create stale aromas at high levels. The malty notes that predominate in yeast and sourdough breads are attributed to 2-and 3-methylbutanal and Furaneol (51,55). 

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